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The French Laundry Cookbook Hardcover – 26 Nov 1999


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Product details

  • Hardcover: 320 pages
  • Publisher: Workman Publishing; 2nd edition edition (26 Nov. 1999)
  • Language: English
  • ISBN-10: 1579651267
  • ISBN-13: 978-1579651268
  • Product Dimensions: 28.7 x 3.2 x 28.6 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (44 customer reviews)
  • Amazon Bestsellers Rank: 22,594 in Books (See Top 100 in Books)

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Customer Reviews

4.8 out of 5 stars
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Most Helpful Customer Reviews

13 of 13 people found the following review helpful By Danny Marbella on 21 Dec. 2011
Format: Hardcover
I know that this legendery book has been around over 12 years but it is just one that I return to time & again....Here are some reasons for this:
The French Laundry Cookbook is much more than a cookbook--it's an educational experience. As the first cookbook from Thomas Keller, chef and proprietor of culinary temple The French Laundry in Napa Valley, it not only provides the recipes for 150 of his elegant creations, but takes you on a journey through essays, profiles and exceptional photography.

The book is separated into six categories: canapés, first course, fish, meat, cheese and dessert. This cookbook is not for the novice chef, as Keller's recipes can be very involved--they are time-consuming and require commitment. They are the exact recipes the restaurant uses daily and are not simplified for at-home cooking, although helpful tips are included to make some aspects easier.

Throughout the book, Keller takes brief pauses to elaborate on subjects he feels are significant, such as "The Importance of Hollandaise" and "The Importance of Trussing a Chicken." Stocks, sauces, powders and vegetable cutting techniques are also featured and explained in detail. Profiles are used to give the ingredients a personality, such as "The Pittsburgh Lamber," "The Mushroom Lady," and "The Accidental Fishmonger." Each story teaches you something about that ingredient and offers a new appreciation for it.

The recipes, as well as the dining experience at The French Laundry, begin with one of Keller's favorite dishes, "cornets," or salmon tartare with sweet red onion crème fraîche.
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27 of 30 people found the following review helpful By Dr. Richard J. Pickard VINE VOICE on 29 July 2007
Format: Hardcover
If you want to cook Michelin standard recipes look no further than this cookbook from what many rate as the Best restaurant in the world. Although whether this Napa Valley restaurant is the worlds best may be a matter of personal taste, what is certainly not in doubt is the quality of this work. The recipes are clearly laid out with comprehensive instructions. All the recipes would be Michelin star winning in Europe and though not for the faint hearted are stunning and worth all the effort required.
The book is beautifully shot and is in itself a work of art.
It almost goes without saying that any serious amateur or proffessional cook should have this bible on their shelf. Superb (but from the best restaurant in the world you would expect no less!)
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2 of 2 people found the following review helpful By Mr Triggs on 31 Dec. 2011
Format: Hardcover
I love this type of book. A big chunky foody tome filled with stunning images of magnificent food and plenty of words inbetween to tell you everything you need to know about the who's, where's, when's and how's. It is a great book, fast becoming one of my pick it up and browse favourites. More of a lookbook than a cookbook the food is ofcourse ridiculously OTT and impossibly complicated, but when it's made by one of the best chefs in the world it does of course look amazing and decepyively simple. Even if it will ever only grace your coffe table so your guests can pick it up and leaf through it before lunch or during a dinner party I would urge you to buy it. Have it laying open on the table at a particularly beautiful image of something amazing (The citrus marinated Salmon P.139 for instance) and it will be a talking point for everyone. Just hope that they don't expect you to produce any of the dishers for your next gathering!I love it, I hope you do too.
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2 of 2 people found the following review helpful By monkey duster on 21 Jan. 2011
Format: Hardcover
I recieved this book for christmas 2009 as part of the The Complete Keller: WITH "French Laundry Cookbook" AND "Bouchon": The French Laundry Cookbook / Bouchon
All I can say anytime this book is opened is 'wow'. Every aspect from the photography, to the writing, to the sense of place and time it manages to achieve, is exquisite.
Yes it can be a little pretentious, but what cookbook in this vein isn't these days?
Whenever I'm stuck for an idea on how to present a certain new dish I'm working on, different ingredient pairings or I just want to drool over some stunning food photography(the only books I feel compete with it in this area are Quay, The Fat Duck Cookbook and Noma: Time and Place in Nordic Cuisine) I turn to this book.
It'll be one of my favourite books, nevermind cookbooks, for years and will take some beating.

I'll say it again- Stunning
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2 of 2 people found the following review helpful By Chrissss on 25 Sept. 2011
Format: Hardcover Verified Purchase
This is an amazing book, by far the best book I have ever read. The explainations, the techniques, the recipes, the pictures, its second to none.

This is the first book that has a lot of different techniques for one dish. This really makes you recreate 3 star dishes which I have never seen before in any other book.
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7 of 8 people found the following review helpful By Useless cook on 9 Feb. 2009
Format: Hardcover Verified Purchase
I had not heard of Thomas Keller and bought this book as a present for my other half who is a superb cook, and does not mind how fiddly or time consuming a recipe might be, as long as the end result is worth the effort. He fell in love with this book straight away, as I knew he would. It really is a beautiful book, well laid out with stunning photography and superbly crafted dishes. I'm so glad that I saw it, read the other reviews and decided to buy it.
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